1/2 lb. Penne or Rotini Pasta 1/2 c. Kens Italian Dressing **, divided 2 cans Solid White Tuna in Water, drained 3/4 c. Mayonnaise 1/2 c. Radish, chopped 1/4 c. Chives, chopped 1 Carrot, shredded 1 rib Celery, chopped Fresh Herbs of Choice: – Oregano, Rosemary, Marjoram, Parsley etc. Cook pasta as directed. Place in a bowl […]
1/2 lb. Penne or Rotini Pasta
1/2 c. Kens Italian Dressing **, divided
2 cans Solid White Tuna in Water, drained
3/4 c. Mayonnaise
1/2 c. Radish, chopped
1/4 c. Chives, chopped
1 Carrot, shredded
1 rib Celery, chopped
Fresh Herbs of Choice:
– Oregano, Rosemary, Marjoram, Parsley etc.
Cook pasta as directed.
Place in a bowl & toss with 1/4 c. dressing.
Let cool 5-10 minutes.
Meanwhile combine tuna & mayo (it will be “wet”)
Add tuna to pasta & mix well.
Add veggies & herbs and stir to combine.
Chill.
When ready to serve , stir well.
Add more dressing if needed.
** Kens Italian Dressing is what Corey uses. Feel free to use your favorite or make your own. Any veggies of choice go well also.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.